Vegan Scalloped Potatoes

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By Ela on 5. December, 2019 | 115 Comments. This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

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4.93 from 39 votes

These vegan scalloped potatoes are super creamy, rich, and flavorful! The recipe is plant-based (dairy-free), naturally gluten-free, and super easy to make. It’s the perfect dish for the holidays or for a comforting weekend dinner!

I am so excited to share this easy recipe with you. Scalloped potatoes are a wonderful side dish, but can be also enjoyed as the main dish. There are actually only 2 components: The creamy sauce and the potatoes + onion. It’s really a very simple dish. Everyone can make it!

Difference between Scalloped Potatoes and Au Gratin Potatoes

You might be wondering what’s the difference between scalloped potatoes and au gratin potatoes? Both are delicious potato casseroles, but there is one difference, and that is cheese. While scalloped potatoes are baked in a creamy sauce, potatoes au gratin also contain cheese and sometimes even breadcrumbs.

I already shared a recipe for au gratin potatoes (vegan potato bake) on my blog which is cheesy, and yummy! It also contains pumpkin and protein-rich lentils. Click on the name to check out the recipe.

How To Make Vegan Scalloped Potatoes?

Below you can see 4 process shots and I will quickly explain them:

In the first picture, you can see the blended cashew sauce. You simply add all ingredients to your blender and blend on high until the sauce is creamy and smooth.
The second picture shows half of the potatoes layered in the casserole dish, right before half of the sauce was poured on them.
The third photo shows the addition of the thinly sliced onion.
And in the fourth photo, you can see that I added the remaining potato slices on top.

The next 4 process shots show the following:

I am pouring the remaining sauce onto the potatoes in the first shot.
The second photo shows the casserole right before baking.
In the third picture, you can see the potato casserole right after baking.
The last photo shows the baked scalloped potatoes garnished with fresh herbs.

As you can see, it’s very easy to make these delicious vegan scalloped potatoes.

Useful Tips

For the best results, I recommend measuring the ingredients in grams. Simply click on the word “metric” right underneath the ingredients (further down in the recipe card).
You can make this vegan dish with sweet potatoes for a variation.
It’s possible to make the scalloped potatoes ahead of time and store the casserole covered in the fridge for 1-2 days. Then bake at 350 °F (ca. 177 °C) for about 30 minutes, or until warm and bubbly.
Store leftovers covered in the refrigerator for up to 3 days orin the freezer for up to 1 month.
You can also add healthy veggies in addition such as mushrooms, zucchini, peppers, or whatever you prefer.

These Scalloped Potatoes Are:

Vegan (dairy-free)
Flavorful
Gluten-free
“Cheesy” even though the dish doesn’t contain cheese
Satisfying
Comforting
Perfect for the holidays
Quite healthy as they contain only wholesome ingredients
Easy to make

Should you give these vegan scalloped potatoes a try, please leave a comment and rating below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your vegan potato casserole remake! 🙂

For more savory holiday dishes, check out the following vegan recipes:

Caramelized Onion Tart
Vegan Shepherd’s Pie
Vegan Quiche
Hearty Vegan Meatloaf
Vegan Gravy
Roasted Cauliflower Steaks (Vegan Schnitzel)
Vegan Green Bean Casserole

Author: Michaela Vais

These vegan scalloped potatoes are super creamy, rich, and flavorful! The recipe is plant-based (dairy-free), naturally gluten-free, and super easy to make. It's the perfect dish for the holidays or for a comforting weekend dinner!

4.93 from 39 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Casserole, Main Course

Cuisine American

Servings 8

Calories 223 kcal

Ingredients

Cashew Sauce:

1 2/3 cups (400 ml) plant-based milk (see notes)
1 2/3 cups (400 ml) vegetable broth
1 cup (150 g) cashews soaked (see notes)
2 tbsp (15 g) tapioca flour or arrowroot flour
1/2 tsp paprika
Ground black pepper to taste
1/2 cup (30 g) nutritional yeast
1 1/4 tsp sea salt or less/more to taste
1 tsp onion powder
3-4 garlic cloves

Other Ingredients:

3 lb (1.4 kg) potatoes (about 7-8 medium)
1 medium onion
Fresh herbs to garnish

Instructions

You can watch the video in the post for visual instructions.
Soak cashews in boiling water for about 15 minutes, then drain.
Meanwhile, peel potatoes and slice them thinly (about 1/8 inch thick). You will need 3 pounds (1.4 kg) of peeled potatoes for this recipe. Also, peel the onion and slice it thinly.
Preheat oven to 400 degrees Fahrenheit (ca. 204 °C) and grease a 9×13 inch (23x33 cm) baking dish. Set aside.
To make the cashew sauce, add all sauce ingredients to a blender. Blend on high for about one to two minutes or until completely smooth. The sauce will be very thin at first but don't worry as it will thicken up while baking. Taste the sauce and add more salt/pepper/spices if needed.
Transfer half of the potatoes to the prepared baking dish and pour half of the sauce on top.
Spread the sliced onion on top and layer the remaining potatoes over the onion. Pour the remaining sauce in the baking dish.
Bake for about 60-70 minutes. The baking time depends on the thickness of the sliced potatoes. The potatoes should be fork-tender and golden brown.
Let cool for about 5-10 minutes, then garnish with fresh parsley or chives. Enjoy!

Notes

Tips: Please read the blog post for some helpful tips.
Plant-based milk: You can use any plant-based milk like cashew milk, almond milk, soy milk, coconut milk. I prefer lite canned coconut milk as it makes the sauce creamier and richer.
Cashews: You can use 1/2 cup (128 grams) of cashew butter instead of soaked cashews.
Potatoes: I used Yukon gold potatoes, but I am sure Russet potatoes will work fine as well.
Onion: You can sauté the onion in a skillet with a little oil until golden brown before you add it to the baking dish to add a caramelized flavor.
If you love potatoes, you might also like these Crispy Pan-Roasted Potatoes or Vegan Hash Browns and German Schupfnudeln.
Recipe serves 8. Nutrition facts are for one serving.

Nutrition Facts

Vegan Scalloped Potatoes

Amount per Serving

Calories

223

Equipment

Blender*

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Previous Post: « Vegan French Onion Soup Recipe

Next Post: Vegan Pot Pie Recipe | With Gluten-Free Crust »

Reader Interactions

Comments

Sydney
29. March, 2024 at 12:14
Hi! Sounds delicious, do you this cassava flour would work in replacement of the tapioca flour/arrowroot flour?
Reply
- Ela
  29. March, 2024 at 16:40
  I am not sure, but potato starch will work as a sub.
  Reply
Jen
19. January, 2024 at 18:31
I have made this many times and it’s always great. For those looking for cashew subs, white beans are a great substitute. Just sub out 1:1. They are cheaper and will also reduce the fat content of the dish. That’s how I make this when I am trying to eat less rich foods.
Reply
- Ela
  20. January, 2024 at 04:33
  Thanks for your feedback Jen. 🙂
  Reply
Viviana Garcia
21. October, 2023 at 13:31
I cannot eat Nutritional yeast. Any ideas what I can use to substitute?
Reply
- Ela
  21. October, 2023 at 14:00
  You could use a little white miso or your favorite dairy-free meltable cheese.
  Reply
Robin
2. April, 2023 at 23:39
I am allergic to cashews! Any suggestions for good substitutes? I know how great cashews make everything and I’m very sad I can’t eat them anymore. Thanks.
Reply
- Ela
  3. April, 2023 at 08:43
  Hi Robin, you could try soaked sunflower seeds or pine nuts. 🙂
  Reply
Kathy
21. March, 2023 at 21:41
Planning ahead for Easter so made this today and my husband and I loved it. Easy to make (I used oat milk) and definitely needs all 70 minutes even in my oven that runs hot. Great to have a recipe that will work for both vegan and non-vegan eaters who will gather at our home.
Reply
- Ela
  22. March, 2023 at 10:32
  Sounds amazing! So glad you both liked it, Kathy. 🙂
  Reply
Taylor
23. November, 2022 at 15:19
I haven’t baked this yet but want to for Thanksgiving! Could I sub the tapioca or arrowroot flour for regular flour? Its just such a small amount, and that’s all that I have! Thank you 🙂 this sounds delicious!!
Reply
- Ela
  23. November, 2022 at 21:32
  I never tried it, but it might be fine. 🙂
  Reply
Romena
10. April, 2022 at 15:40
Thank you for the recipe, it’s delicious!
Reply
- Ela
  10. April, 2022 at 20:16
  You are welcome, Romena, I am glad you like it! 🙂
  Reply
Becca
4. April, 2022 at 02:51
Very good dish! My husband and I ate much more than we should have! It’s very reminiscent of the same dish using dairy that my mom made when I was a kid. I think next time I’ll try it with oat or soy milk…there was a hint of sweetness from the coconut milk), and I’ll need to let it bake much longer (but that’s probably my oven’s fault).
Reply
- Ela
  4. April, 2022 at 08:45
  Thanks for your feedback, Becca. 🙂
  Reply
  - Becca
    29. April, 2022 at 13:43
    Just an update as I made this again with oat milk instead of coconut and it turned out great. I was worried that the sauce might not be as thick but this was not the case. The hint of sweet I got with the coconut milk was not there this time. My non-vegan eaters loved it!
    Reply
    - Ela
      29. April, 2022 at 14:59
      That’s fantastic, Becca! Thanks a lot for sharing. 🙂
      Reply
Sara
1. November, 2021 at 19:51
I tried the “make ahead” directions and it did not work out at all. I made this dish 24 hours ahead of time, let the dish return to room temp, and baked at 350 for 30 minutes (per instructions). Sauce did not thicken and potatoes were not cooked. I turned the oven up to 400, and after another 40 minutes, the dish is perfect. It’s convenient to be able to make this ahead of time, and good to know it doesn’t change the cook time or temp at all.
Reply
- Ela
  1. November, 2021 at 21:16
  Hi Sara, I think you misunderstood the instructions, or I need to rewrite them. What I meant is, to cook the dish ahead of time (as per the recipe which says 60-70 minutes at 400 degrees) and then the next day reheat it for 30 minutes until warmed through. I hope this helps. 🙂
  Reply
Christina
10. May, 2021 at 05:27
Just finished eating a serving of this delicious meal. I simply had to comment on how absolutely tasty this is!!! I’ve never had a homemade vegan meal that actually was satisfying me completely. Thanks so much for providing these amazing recipes! xx
Reply
- Ela
  10. May, 2021 at 05:30
  You are very welcome, Christina! I am so glad you liked it. 🙂
  Reply
Mariel
14. April, 2021 at 20:35
I just finished baking mine but I had a cup, more of less, left of the cashew sauce since I used less potatoes. Can I use it with another recipe? I would hate to throw it away.
Reply
- Ela
  14. April, 2021 at 21:10
  Hi Mariel, you could either freeze it for later use (if you make this recipe again) or pour it into a saucepan and cook it until it becomes a thicker sauce, then use it over any pasta dish. 🙂
  Reply